Hungarian Mushroom Soup

Rich and creamy, this Hungarian Mushroom Soup is loaded with flavors ranging from Hungarian sweet paprika to dill weed and even a splash of lemon. It's a comforting vegetarian soup that's perfect for the cooler months.

👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Amy Flanigan📖 bellyfull

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pot
dutch oven
oven
bowl
whisk

📝 Preparation Steps

Melt butter over medium heat in a 5 quart dutch oven or heavy bottomed pot. Add onions and sauté for 3 to ⏱️ 4 minutes until softened and translucent. Add in the mushrooms and cook ⏱️ 5 minutes.

diced onions2 cups

Stir in the dill, paprika, soy sauce, and vegetable broth. Reduce heat to medium-low and very gently simmer, covered, for ⏱️ 15 minutes.

vegetable broth2 cups

In a small bowl, whisk together the corn starch and milk until completely blended; stir mixture into the soup until incorporated. Place the cover back on the pot and very gently simmer, stirring occasionally, for another 10 or so minutes.

Stir in the sour cream, lemon juice, parsley, salt, pepper, and a pinch of cayenne.

lemon juice2 teaspoonsunsalted butter4 tablespoonssalt1 teaspoon

Cook for another ⏱️ 3 minutes or so over low heat until warmed through (do not allow it to boil.)

Serve in bowls and garnish with sautéed mushrooms, a dollop of sour cream, and additional parsley. Enjoy with some crusty bread on the side.

Nutrition Facts

calories

188 kcal

fat Content

13 g

serving Size

1.5 cups

fiber Content

2 g

sugar Content

7 g

sodium Content

733 mg

protein Content

5 g

trans Fat Content

1 g

cholesterol Content

34 mg

carbohydrate Content

15 g

saturated Fat Content

8 g

unsaturated Fat Content

4 g

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